... no one knows so from myself to myself belated Happy Birthday Bake& Beat:) :)
It's funny how I hardly told anyone about the blog, not sure why. Just did not happen. I am enjoying writing it and keeping as a repository of recipes. Surprisingly when I look back the memory fades and there is no chance I would remember what I cooked a year ago.
I am celebrating with Mexican feast: huevos rancheros, guacamole and frijoles refritos!
Mexican feast
Serves 4
Ingredients:
Huevos rancheros - inspired by Smitten Kitchen
4 eggs
tin of plum tomatoes
1 garlic clove, peeled and crushed
2 small/ medium banana shallots, peeled and roughly chopped
few tbsp of black beans (optional)
1/2 tsp to 1 tsp of chili flakes
grated cheddar
salt and pepper
Frijoles refritos - inspired by Mexican Food Made Simple
a can of black beans (reserve the liquid from the can)
20 g of butter
1 big banana shallot or half a white onion
1-2 cloves of garlic, peeled and crushed
2 bay leaves
1 tsp of chili flakes
dry epazote (optional)
Guacamole
1.5 - 2 avocados, peeled and mashed with a fork
quarter of a big or half of a small red onion, peeled and finely chopped
juice from a half of small lime
salt and pepper
Additional suspects:soured cream and corn tortillas
Let's do it:
Let's start with huevos rancheros as they take the longest to cook. Using a hand blender blend tomatoes, onion, garlic, chili flakes adding salt and pepper. Transfer into a ovenproof dish, add beans if using and simmer gently for 10-15 minutes.
Preheat the grill in the oven to 250C
Break the eggs across the dish, cover the pan and simmer gently for 10-12 minutes. Remove the lid, sprinkle cheddar and grill for a few minutes until cheese melted and is coloring. Serve with soured cream and tortilla.
Somewhere in between when working on huevos rancheros start working on frijoles refritos. Blend the beans with around 100-120ml of the liquid from the tin until a smooth puree. In a pan melt 20 g of butter with a 1 tsp of sunflower oil next add the onion sprinkle some salt and pepper and sweat until soft, add garlic, chili flakes and epazote and fry for a few more minutes. Add the bean puree, simmer for 10 minutes stirring often. Add more reserved liquid if needed to have a smooth puree not too thick. Season well. Serve with grated cheddar and sour cream, chopped parsley.
Finally if you are good in multi-tasking start preparing guacamole. Using pestle and mortar mash the quarter of the chopped onion with salt and mix with the mashed avocado and the remained onion. Add more salt if needed and lime juice - mix well.
All serve with corn tortillas ( I did not make mine, they are shop bought) and sour cream tossed with a generous sprinkle of lime and chopped fresh parsley. ¡Buena fiesta!
It's funny how I hardly told anyone about the blog, not sure why. Just did not happen. I am enjoying writing it and keeping as a repository of recipes. Surprisingly when I look back the memory fades and there is no chance I would remember what I cooked a year ago.
I am celebrating with Mexican feast: huevos rancheros, guacamole and frijoles refritos!
Mexican feast
Serves 4
Ingredients:
Huevos rancheros - inspired by Smitten Kitchen
4 eggs
tin of plum tomatoes
1 garlic clove, peeled and crushed
2 small/ medium banana shallots, peeled and roughly chopped
few tbsp of black beans (optional)
1/2 tsp to 1 tsp of chili flakes
grated cheddar
salt and pepper
Frijoles refritos - inspired by Mexican Food Made Simple
a can of black beans (reserve the liquid from the can)
20 g of butter
1 big banana shallot or half a white onion
1-2 cloves of garlic, peeled and crushed
2 bay leaves
1 tsp of chili flakes
dry epazote (optional)
Guacamole
1.5 - 2 avocados, peeled and mashed with a fork
quarter of a big or half of a small red onion, peeled and finely chopped
juice from a half of small lime
salt and pepper
Additional suspects:soured cream and corn tortillas
Let's do it:
Let's start with huevos rancheros as they take the longest to cook. Using a hand blender blend tomatoes, onion, garlic, chili flakes adding salt and pepper. Transfer into a ovenproof dish, add beans if using and simmer gently for 10-15 minutes.
Preheat the grill in the oven to 250C
Break the eggs across the dish, cover the pan and simmer gently for 10-12 minutes. Remove the lid, sprinkle cheddar and grill for a few minutes until cheese melted and is coloring. Serve with soured cream and tortilla.
Somewhere in between when working on huevos rancheros start working on frijoles refritos. Blend the beans with around 100-120ml of the liquid from the tin until a smooth puree. In a pan melt 20 g of butter with a 1 tsp of sunflower oil next add the onion sprinkle some salt and pepper and sweat until soft, add garlic, chili flakes and epazote and fry for a few more minutes. Add the bean puree, simmer for 10 minutes stirring often. Add more reserved liquid if needed to have a smooth puree not too thick. Season well. Serve with grated cheddar and sour cream, chopped parsley.
Finally if you are good in multi-tasking start preparing guacamole. Using pestle and mortar mash the quarter of the chopped onion with salt and mix with the mashed avocado and the remained onion. Add more salt if needed and lime juice - mix well.
All serve with corn tortillas ( I did not make mine, they are shop bought) and sour cream tossed with a generous sprinkle of lime and chopped fresh parsley. ¡Buena fiesta!
